601.21 Tangerine maturity standards.
601.21 Tangerine maturity standards.
(1) Tangerines shall be deemed to be mature only when each tangerine after having been clipped, picked, or otherwise severed from the tree, shows a break in color, with yellow color predominating on not less than 50 percent of the fruit’s surface in the aggregate; when the total soluble solids of the juice thereof is not less than 9 percent; and when the ratio of total soluble solids of the juice thereof to the anhydrous citric acid is as set forth in s. 601.22.
(2) From November 15th of each year to July 31st of the following year, both dates inclusive, tangerines shall be deemed to be mature only when each tangerine, after having been clipped, picked, or otherwise severed from the tree, shows a break in color, with yellow color predominating on not less than 50 percent of the fruit’s surface in the aggregate; and when the total soluble solids of the juice thereof is not less than 8.75 percent; and when the ratio of total soluble solids of the juice thereof to the anhydrous citric acid is as set forth in s. 601.22.
(3) From November 15th of each year to July 31 of the following year, both dates inclusive, tangerines shall be deemed to be mature for canning and concentrating purposes when the total soluble solids of the juice thereof is not less than 8.75 percent and when the minimum ratio of the juice thereof to the anhydrous citric acid is as set forth in s. 601.22, with no minimum requirements as to juice content, acid, or color break.
History. s. 21, ch. 25149, 1949; s. 13, ch. 26492, 1951; s. 1, ch. 57-13; s. 1, ch. 59-17; ss. 10, 11, ch. 71-186; s. 4, ch. 96-228.